Scientists Just Found a Clever ‘Fix’ for Smoky, Wildfire-Tainted Wine

Researchers have discovered a potential solution to the issue of smoke-tainted wine caused by wildfires. Certain species of bacteria, known as Dekkera/Brettanomyces, have the ability to metabolize the compounds responsible for the smoky flavor in wine. The study found that these bacteria can effectively remove the smoke-derived compounds, such as guaiacol and 4-methylguaiacol, which are the primary contributors to the undesirable smoky taste. By introducing these bacteria during the winemaking process, winemakers may be able to mitigate the impact of smoke exposure on their wines. This breakthrough could have significant financial implications for the wine industry, which has lost billions of dollars due to the increasing frequency and intensity of wildfires. The potential solution offers a cost-effective and natural way to salvage smoke-tainted wines, providing a lifeline for wineries affected by this growing challenge.